Introduction: Breakfast Pancake Bowls
Breakfast pancake bowls filled with fresh fruits, couched on rich, creamy vanilla and chocolate ricotta mousse drizzled with honey and served with pancake petites!
Step 1: Ingredients
- Pancake mix
- Fruits of your choice : Banana,Strawberries,Blueberries
- Honey
For the Mousse
- Low fat Ricotta – 15oz
- Heavy Whipping Cream – 8Fl OZ
- Chocolate chips / Cocoa Powder
- Vanilla
- Powdered Sugar – 2–3Tbs
Step 2: Supplies
- Petite pancake griddle
- Mini deep fry pan
- Hand Mixer
Step 3: Method : Making the Mousse
- Blend the ricotta cheese until light and fluffy.
- Add sugar and vanilla into this mixture and combine.
- Beat the heavy whipping cream until stiff peaks are formed.
- Fold the whip cream into the ricotta mixture.
Step 4: Chill the Mixture
- Divide the mixture in two separate bowls.
- Melt the chocolate chips and add to one part of the mixture for chocolate mousse.
- Chill the vanilla and chocolate mousse in refrigerator until pancakes are prepared.
Step 5: Preparing the Pancake Bowls
- Prepare the pancake batter as suggested.
- Pour the desired amount of batter in the deep fry griddle along the inner surface and drain the excess batter.
- Cook this until the surface turns golden brown.
- Repeat this step for more pancake bowls.
Step 6: Preparing the Pancake Petites
- Heat the mini pancake griddle and spoon the batter.
- Wait for 2 minutes and flip the pancake petites and cook until they are done.
Step 7: Garnish
- Place the pancake bowls in a plate and spoon the vanilla and chocolate mousse in each of the pancake bowls.
- Garnish with the fruits of your choice and place a petite pancake on top and drizzle with honey.
- Also, garnish the petite pancakes with the mousse and fruits.
- Breakfast is ready to serve!
Participated in the
Out of the Box Challenge